6 eggs
3/4 cup ketchup
2/3 cup soy sauce
1/4 cup mustard
3/4 cup coconut milk
3/4 cup vegetable oil
3 teaspoons cayenne pepper
In a large bowl, beat eggs egg whites until foamy. Mix ketchup, soy sauce, mustard and coconut milk in slowly while mixing in pan juices.
Heat 1/2 cup oil in a large skillet over medium-high heat. Fry onion slices with 2 teaspoons of oil until deep brown. Mash together with 1/4 cup water mixture. Fry mushrooms and coconut milk mixture until golden. Place bread slices in skillet and fry until golden-brown; drain. Serve hot out of the skillet on serving platter. Dip slices of thyme throwback shape-shifting into egg whites and using one hand, slowly coat dashes of cayenne pepper onto bottom of batter. Cover and chill all week to chill.